Palak Paneer

One of the winter favourite in my home is this lovely palak paneer which was taught to me by a punjabi aunty during my early marriage days. We used to stay in a rented one bedroom flat and both of us being young and working couple, we didn’t feel like cooking after a hard day at work. But due to pocket pinch, what we can mostly afford was some roti and tarka for dinner.

It was a homely small shop in our neighborhood being run by a punjabi family and this aunty was there mother , it seems. She has noticed us for 2-3 days and one day fondly asked me about ourselves, what we do , when did we get married etc. afterwards I used to speak to her often, even when I am not buying dinner. In one of our conversations, she has explained this recipe very lovingly and I immediately jot it down after I reach home and it became a family treasure. Over time I have added or tweaked a bit here and there but the main recipe remains the same.

Let’s jump into the recipe now.

Palak paneer

Ingredients for Palak Paneer:

Paneer – full cream variety- 100 gms, cubed

Palak / spinach – a bunch, cleaned and washed thoroughly

Full cream milk- half cup

Onion – 1, finely chopped

Tomato – 1, finely chopped

Garlic – 4-5 cloves

Ginger – 1 inch piece

Green chilli – 4

Whole cumin – a fat pinch

Cumin and coriander powder – 1/2 tap each

Ghee

White oil

Salt, turmeric, sugar

Kasuri methi – a pinch, soaked in water

How to make Palak Paneer:

Cut the paneer into cubes and lightly fry in white oil. Remove from heat and soak in half cup of milk.

Steam the spinach and then grind it with ginger, garlic and green chilli.

In the same pan, add some ghee, Then add the xumin seeds and when it sprinkles, add the onion, followed by tomato. Add a pinch of salt and Fry well.

Then add the cumin and coriander powder with turmeric and fry till the raw smell is gone and oil starts coming out of the masala.

Next add the spinach paste and mix well.

When the spinach paste starts boiling, add the paneer with milk and mix.

Reduce the heat and let it get cooked for 10 minutes. Check for seasoning and add salt and sugar as necessary. Add a spoonful of ghee and stir.

Add the kasuri methi water and mix well. Serve hot with roti or naan .

In case, you are not a very big fan of Palak but like your paneer, you may try this Paneer Makhmali recipe, which is a crowd pleaser,

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About Me……

Hi, I am Jayati, a true Bengali with a passion for anything and everything related to food. I have been lovingly cooking for my family for quite some time now. However, in 2013, I felt the strong need to record and document the plethora of dishes I was trying for my son who, from a very tender age, was interested in food and cooking. that idea melted and moulded into this website. Though there is an abundance of recipes to choose from on this site, you will get that constant bong touch in every dish. Hopefully, this will give a fair idea of Bengali cooking to those bereft of this cuisine and simultaneously help those true bongs, who miss their 'Maa er haat er ranna' (Mom’s handcooked food). I urge you all to join this journey with me as we progress on Jayati's food journey.

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